Perhaps you’ve tried the classic potato gnocchi on the previous page and are ready to take it to another level; maybe you want to try the spinach version first. Both are delicious!
- Yield: 4 Servings
- Preparation Time: 1 Hour
- Cooking Time: 3 Minutes
- 2 lbs potatoes, washed with peel
- 2 cups spinach, thoroughly washed (stems removed)
- 2 cups white rice flour (you can try using all-purpose gluten-free flour or even buckwheat flour)
- 1 egg
- 4 cups Cream and Sage Sauce
- 1 teaspoon salt
How to Make It
- Bring a large pot of salted water to a boil on high heat. Add the spinach and cook for about one minute. Drain the spinach well. With the help of a cheesecloth or clean towel, remove any excess moisture. Finely chop the spinach and set aside.
- In another large pot, bring salted water to a boil. Add potatoes and cook until soft and tender. Let cool slightly and peel.
- With a vegetable mill, mash the potatoes and transfer to a large wooden well-floured table or board. If you do not have an appropriate table or board, use a large bowl. Add the spinach and flour to the mashed potatoes. Make a hole with your finger in the center of your mixture and add the egg and salt.
- Work the mixture, kneading it until it forms a nice soft and smooth dough. If the dough is too sticky to work with, add more flour.
- Divide the dough into five equal pieces. Roll each piece to form a rope, about one inch in diameter. Cut each rope into bite-size pieces about one inch long and place on a baking sheet lined with parchment paper to prevent sticking.
- Use a fork to create the gnocchi’s signature indentations. Place gnocchi on a fork; push down and roll off the fork. The gnocchi’s indentations allow the gnocchi to hold the sauce.
- Bring a large, well-salted pot to a boil. Add the gnocchi. As they rise and float to the top, remove with a slotted spoon and place in a large serving bowl. Add sauce and gently toss, being careful not to over-handle.
- Top with Parmesan cheese, plate, and serve!